Gingerbread Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 cup unsalted butter
1/2 cup sugar
1 egg
1/2 cup molasses

Preheat the oven to 350 degrees F. In a medium bowl, sift the dry ingredients. Set aside. In a mixer, cream the butter and sugar until fluffy. Add egg and molasses, and beat until smooth. Add the dry mixture, a little at a time, and mix until incorporated and a dough is formed. Refrigerate until firm, at least 3 hours. Roll dough out to 1/4-inch thick on a well floured surface, and cut gingerbread men with cookie cutters. Transfer to an ungreased cookie sheet and bake until set, about 6 to 8 minutes. Cool on wire racks.

From consulting my cookbooks, the only real difference between this and what you would do for a gingerbread house seems to be the thickness you roll it out to and a longer cooking time.